The Notting Hill Fizz Sparkling Blueberry Ginger Mocktail

Instructions:

1. Combine the blueberries, granulated sugar, sliced ginger, water, and lemon zest (if using) in a medium saucepan.
2. Bring the mixture to a low simmer over medium heat, stirring occasionally until the sugar has fully dissolved (about 3–4 minutes). Do not bring to a rapid boil.
3. Once simmering, use a potato masher or the back of a wooden spoon to gently press the blueberries. You want to burst the skins and release the juices, but avoid turning it into a fine purée.
4. Reduce the heat to low and let the mixture gently simmer for 10–12 minutes. The liquid should thicken slightly and achieve a deep purple hue.
5. Remove the saucepan from the heat. Allow the elixir to cool in the pan for 15 minutes to allow the ginger flavor to deepen.
6. Pour the mixture slowly through a fine-mesh sieve set over a clean, heat-proof bowl or jar. Gently press the solids with a spoon to extract all the liquid, but do not force the pulp through the sieve. Discard the solids (ginger slices and blueberry pulp).
7. Stir the fresh lemon juice into the strained blueberry-ginger concentrate.
8. Cover the concentrate and refrigerate for at least 60 minutes, or until completely cold. This chilling is essential for carbonation retention.
9. Fill each of the four serving glasses with ice cubes, nearly to the top.
10. Pour 1/4 of the chilled Blueberry-Ginger Elixir (roughly 3–4 oz / 90–120 ml) into each glass, adjusting based on desired sweetness.
11. Fill the remainder of the glass with cold sparkling water or soda water. Stir gently once to combine without losing the fizz.
12. Garnish each drink with a mint sprig, a few fresh blueberries, and a thin lemon slice. Serve immediately.